This is my favorite bundt cake -- I bought my bundt pan to make it. It has a great story and is an awesome cake.
The Tunnel of Fudge Cake, a second-place Pillsbury Bake-Off winner in 1966, was developed by Ella Rita Helfrich of Houston, Texas, who won $5,000. The original recipe used a product called Double Dutch Fudge Buttercream Frosting Mix, which the company has discontinued. However, because of many consumer requests, Pillsbury test kitchens developed this recipe, which uses scratch ingredients. Nuts are essential to the cake's success.
Tunnel of Fudge Cake
3 1/2 sticks butter or margarine, softened (1 3/4 cups), plus more for greasing pan
2 1/4 cups all-purpose flour, plus more for flouring pan
1 3/4 cups granulated sugar
6 large eggs
2 cups confectioners' (powdered) sugar
3/4 cup unsweetened cocoa powder
2 cups chopped walnuts (8-ounces)
3/4 cup confectioners' (powdered) sugar
1/4 cup cocoa powder
1 1/2 to 2 tablespoons milk
- Heat the oven to 350°F (175°C). Grease a 12-cup Bundt pan or 10-inch angel cake pan. Dust with flour and tap out the excess.
- In a large bowl, beat the butter and granulated sugar using an electric mixer on medium speed until light and fluffy, for 1 to 2 minutes. Add the eggs, one at a time, beating well after each addition.
- Gradually add 2 cups confectioners' sugar, beating until well-blended. By hand, stir in 21/4 cups flour, 3/4 cup cocoa and the nuts; mix until well-blended. Spoon the batter into the prepared pan and spread evenly.
- Bake for 58 to 62 minutes. (Because this cake has a soft tunnel of fudge, an ordinary doneness test cannot be used. Accurate oven temperature and baking time are critical.)
- Let the cake cool upright in the pan on a rack for 1 hour, then invert onto a serving plate and let cool completely.
- To make the glaze: In a small bowl, combine 3/4 cup confectioners' sugar, 1/4 cup cocoa and 1 1/2 tablespoons milk. Mix until well blended, adding the remaining 1/2 tablespoon milk to make a spooning consistency.
- Spoon the glaze over the top of the cooled cake, allowing some to run down sides. Store the cake tightly covered.
Makes 12 to 14 servings.
Originally Posted by judylg
I just made an impromptu bundt cake this past weekend. Used a yellow cake mix, 3 eggs, a can of apple pie filling and a teaspoon of cinnamon, and about a half cup walnut pieces. Mixed it up and baked it about 45-50 minutes. It turned out delicious and my husband gave it high marks.
How longs do you bake it and what tempature?
This is a big hit every time I take it somewhere.
Apricot Nectar Cake
· 1 yellow cake mix
· 1/3 cup oil
· 1 box Jello lemon instant pudding
· 4 eggs
· 12 oz. can of Apricot Nectar (Kroger’s has it)
· 1 cup sugar
· 1 stick (1/4 cup) margarine or butter
1. Mix cake mix with 8 ounces apricotnectar. Add the four eggs, 1/3 cup oil,and 1 box of Jello lemon instant pudding.
2. Spray a bundt pan with cooking spray. Pour cake mixture into bundt pan.
3. Bake at 325 degrees for approximately 55-60minutes or until cake is done; can check with a toothpick inserted into thecenter of the cake.
4. During the last 15 minutesof baking time, pour the remaining 4 ounces of apricot nectar, 1 stickmargarine or butter, and 1 cup sugar (I cut this in ½) into a smallsaucepan. Simmer until transparent and alittle bit thickened; stirring constantly. (will burn easily)
5. When cake is done, remove from oven. Wait about 10 minutes; then using a chopstickor similar tool, gently make holes into the top of the cake all the way down. Spoon the nectar over the cake letting theliquid bubble down into the holes and around the sides.
6. Let cake cool about 30 minutes (until all theliquid is absorbed); then invert over a serving platter.
And another one we love:
Pumpkin Bundt Cake
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 2 teaspoons butter or margarine
- 3 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- 1 cup butter or margarine, softened
- 4 large eggs
- 1 cup LIBBY'S® 100% Pure Pumpkin
- 1 (8 ounce) container sour cream
- 2 teaspoons vanilla extract
- 1 1/2 cups sifted powdered sugar
- 2 tablespoons orange juice, or as needed
1. Preheat oven to 350degrees F. Grease and flour 12-cup Bundt pan.
2. For Batter: Combine flour, cinnamon, baking soda and salt in medium bowl. Beat granulated sugar and butter in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream and vanilla extract; mixwell. Gradually beat in flour mixture.
3. To Assemble: Spoon half of batter into prepared pan. Sprinkle Streusel over batter, not allowing Streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan.
4. Bake for 55 to 60minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Invert onto wire rack to cool completely. Drizzle with Glaze.
5. For Glaze: Combine sifted powdered sugar and 2 to 3 tablespoons orange juice or milk in small bowl; stir until smooth.
6. Note: I wanted to use a cake mix instead of going to the trouble of making from scratch. This is what I used
1 yellow cake mix, 2 sticks of melted margarine, 1 cup sugar, 8 oz. sour cream, 1 cup pumpkin, 4 eggs, 1 T cinnamon, 2 teaspoon vanilla. Everything else made according to the recipe above and turned out fine.
Several years ago I made blackberry wine bundt cakes. Stir a pkg of blackberry jello into a white cake mix, then mix and bake according to package directions. Use powdered sugar with milk and a small amount of wine for the glaze.